Cottage Cheese Breakfast Egg Muffins
As a busy mom, finding nutritious breakfast options that my kid will love and that I can easily meal prep ahead of time is always a top priority.
That’s why I’m excited to share one of my go-to recipes: Cottage Cheese Breakfast Egg Muffins.
These protein-packed muffins are not only delicious but also incredibly versatile and perfect for busy mornings.
Let’s dive into why cottage cheese is a star ingredient in these breakfast treats and how you can make them a staple in your meal prep routine.
Table of Contents
Why Cottage Cheese Is a Great Protein Option for Breakfast:
Cottage cheese is a nutritional powerhouse, especially when it comes to breakfast.
Packed with high-quality protein, cottage cheese helps keep hunger at bay and provides sustained energy throughout the morning.
Protein is essential for growing kids, helping to support their muscles, bones, and overall development.
Plus, cottage cheese is also a good source of calcium, which is crucial for strong bones and teeth.
By incorporating cottage cheese into these breakfast egg muffins, I can ensure that my daughter is starting her day with a nutritious and satisfying meal.
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Storage and Reheating Instructions:
One of the best things about these cottage cheese breakfast egg muffins is that they’re perfect for meal prep.
After baking, allow the muffins to cool completely before transferring them to an airtight container.
Store them in the refrigerator for up to five days, making them an ideal grab-and-go breakfast option for busy mornings.
When it’s time to enjoy, simply reheat the muffins in the microwave for about 30-60 seconds until warmed through.
Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes.
Pair them with a side of fresh fruit or whole grain toast for a balanced and satisfying breakfast.
Why These Egg Muffins Are So Delicious and Great On-the-Go Breakfast:
These cottage cheese breakfast egg muffins are not only nutritious but also incredibly delicious.
The combination of creamy cottage cheese, fluffy eggs, and sautéed bell peppers and onions creates a flavor-packed bite that even picky eaters will love.
Plus, the muffin form makes them perfect for enjoying on the go.
Whether you’re rushing out the door in the morning or need a quick snack between activities, these egg muffins are a convenient and satisfying option.
What else can you serve with the Egg Cups?
While these cottage cheese breakfast egg muffins are delicious on their own, you can also get creative with how you serve them.
Here are a few options to consider:
Fresh Fruit: Pair the egg muffins with a side of fresh fruit, such as sliced berries, bananas, or oranges, for added vitamins and fiber.
Whole Grain Toast: Serve the egg muffins alongside whole grain toast or English muffins for a hearty and balanced breakfast.
Avocado Slices: Top the egg muffins with creamy avocado slices for a dose of healthy fats and extra flavor.
Greek Yogurt: Enjoy the egg muffins with a dollop of Greek yogurt for an extra boost of protein and creaminess.
Why Do Egg Muffins Deflate?
If you’ve ever made egg muffins before, you may have noticed that they sometimes deflate after baking.
This is completely normal and happens due to the nature of eggs.
As the muffins cool, the air pockets created during baking collapse, causing the muffins to deflate slightly.
However, this doesn’t affect the taste or texture of the muffins, and they’ll still be just as delicious.
In conclusion, cottage cheese breakfast egg muffins are a nutritious, delicious, and convenient breakfast option that’s perfect for busy moms and kids on the go.
With their high protein content, versatile flavor profile, and easy meal prep, these muffins are sure to become a staple in your morning routine.
So give them a try and enjoy a stress-free and satisfying breakfast every day!
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Cottage Cheese Breakfast Egg Muffins
Equipment
- 1 muffin tin
Ingredients
- 10 eggs
- 1 cup cottage cheese
- 1 cup sautéed veggies
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil to prevent sticking.
- Heat olive oil in a skillet over medium heat. Add diced bell peppers and onions to the skillet and sauté until they are soft and lightly caramelized, about 5-7 minutes. Season with salt and pepper to taste. Set aside to cool slightly.
- In a mixing bowl, crack the eggs and beat them until well combined.
- Add the cottage cheese to the beaten eggs and mix until evenly distributed. The cottage cheese will add creaminess and extra protein to the egg cups.
- Once the sautéed peppers and onions have cooled slightly, add them to the egg mixture and stir until combined.
- Spoon the egg mixture evenly into the greased muffin tin, filling each cup about three-quarters full. If desired, sprinkle shredded cheese on top of each egg cup for extra flavor.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are set and lightly golden on top.
- Remove the muffin tin from the oven and allow the egg cups to cool for a few minutes before carefully removing them from the tin.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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